Pasta e Ceci (Pasta and Chickpeas)

Pasta E Ceci (pasta And Chickpeas) Recipe

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Pamela Rappaport


I learned this quick Rome favorite recipe years ago. It's a great vegetarian recipe to have around. We like it with hearty rigatoni and a thick sauce, more like a stew. Many people serve this dish with a smaller pasta and thinner sauce and it's a soup. Whatever style you like, it's delicious! Serve with crusty bread and a salad and dinner is ready.


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15 Min
30 Min
Stove Top


  • 1/2 tsp
    dried sage
  • 1 sprig(s)
    fresh rosemary
  • 1 can(s)
  • 1/4 c
    olive oil
  • 1
    onion, chopped
  • 1
    15 oz can tomatoes
  • ·
    salt and pepper
  • ·
    1 to 2 cups beef broth (or more) or veggie broth if vegetarian
  • 8 oz
    rigatoni, cooked (if serving as a soup use a smaller pasta)
  • ·
    parmigiano reggiano cheese, for topping

How to Make Pasta e Ceci (Pasta and Chickpeas)


  1. Drain chickpeas and peel. Don't panic, it's easy. Pinch them between fingers and it pops right off. You don't have to get every single one.
  2. Saute onion in olive oil until tender.
  3. Add rosemary and sage and heat until fragrant. Season with salt and pepper.
  4. Add tomatoes and 1 cup beef broth and simmer for 10 minutes.
  5. Add chickpeas and heat through.
  6. Blend all in blender until smooth.
  7. Return to pan and add the cooked pasta. Add broth for the consistency you want. We like it to be like a thick stew. Some people prefer it as a soup.
  8. Serve with a generous sprinkle of Parmigiano Reggiano cheese.

Printable Recipe Card

About Pasta e Ceci (Pasta and Chickpeas)

Course/Dish: Pasta
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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